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Wine Details
Kleine Zalze - Alastair Rimmer, RJ Botha, Kobus Basson and Norman Paulse in the vineyard

Reserve Collection Shiraz/Mourvìdre/Viognier 2017

Western Cape
  • 75cl bottle

This wine displays classic Rhone elements while still maintaining its undeniable South African identity. Savoury notes and a hint of pepper compliment a bouquet of wild berries. It has and elegant yet supple palate with hints of cherry and spice. The 2017 vintage has really reached a new level of finesse and balance and shows great intensity without compromising elegance. This blend is accessible and approachable and can be enjoyed now, and will mature well for the next 5 years.

Vineyards

The blend consists of 82% Shiraz predominantly from the Stellenbosch region and from Paarl, 15% Mourvédre from Darling and 3% Viognier from False Bay.

Vintage

Much like the 2016 vintage, 2017 was characterized by a dry winter and a dry growing season. Kleine Zalze had however planned for this and managed their vineyards carefully to ensure that they didn't experience any extreme water stress. They experienced a fairly persistent wind during the latter flowering period and the yields were lower than normal. The harvest started very early on the 11th of January and was expected to be a challenging vintage (similar to 2016). In spite of this, very moderate midsummer temperatures and cooler than normal night temperatures provided excellent ripening conditions.

Winemaking

Each of the varietals were harvested and vinified separately in order for each parcel to be picked at the correct time to contribute the desired characteristics in the final blend. For the red component the grapes were transferred to tank for fermentation after destemming but no crushing i.e. whole-berry pressing. In order to preserve the freshness and elegance of this typical Rhone style blend the grapes were gently handled during fermentation and were only pumped-over twice a day. After pressing, the wine underwent malolactic fermentation in tank before being transferred for maturation to a combination of older oak barrels for a period of 14 months. The Viognier component was pressed and cold fermented in tank. The wine was left to mature in tank on the yeast lees until being racked for blending with the other components.

Enjoy with:

  • Grilled and Roasted Red Meats
  • Pizza/Pasta
  • Salads and Picnics
  • Casseroles/Stews
  • Mature Strong Cheeses
Perfect with soft, creamy cheeses